Fresh Corn And Bacon Casserole

God’s wrath is not an implacable, blind rage. However emotional it may be, it is an entirely reasonable and willed response to offenses against His holiness. But His love…wells up amidst His perfections and is not generated by the loveliness of the loved. Thus there is nothing intrinsically impossible about wrath and love being directed toward the same individual or people at the same time. God in His perfections must be wrathful against His rebel image-breakers, for they have offended Him; God in His perfections must be loving toward His rebel image-bearers, for He is that kind of God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
		Casserole	6	Servings

INGREDIENTS

6		Bacon
6		Ears fresh corn
1/2	c	Chopped green pepper
1/2	c	Chopped onion
1	t	Salt
1/8	t	Pepper
2		Fresh tomatoes, peeled and
		sliced

INSTRUCTIONS

In a large skillet, cook bacon until crisp. Remove from skillet,  drain
on paper towels and crumble. Remove all but 2 Tablespoons bacon  fat
from skillet. Cut corn from cobs. Add corn, green pepper and  onion to
bacon fat. Cook over high heat for 5 minutes. Add crumbled  bacon, salt
and pepper. In a 2 quart casserole, alternate layers of  the corn
mixture and tomato slices. Bake, uncovered, at 350Ã¸ for 30  to 40
minutes, until corn is tender.  Yield: 6 servings.  KAREN VALENTINE
SANDERS  (MRS. BRANT)  BIRMINGHAM, AL  From <Traditions: A Taste of the
Good Life>, by the Little Rock (AR)  Junior League.  Downloaded from
Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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